It's that time of year when fresh produce and specialty foods are now seasonably abundant and with rising temperatures comes the rise of food safety concerns for buyers and sellers. Ever notice how quickly berries mold after you wash them?

It's that time again. Time to fire up the grill. The backyard barbecue is often considered a symbol of summer. It can represent a family tradition or a relaxing way to spend time with friends. For many, this skill is passed on from one person to another, as a sort-of learned trade. Others scour the internet or a few cookbooks, looking for ways to master the craft.

The triple-bag technology created at Purdue University to help African smallholder farmers store their crops after harvest also enabled farmers in Sierra Leone to protect their seeds when the Ebola outbreak disrupted agricultural markets.

Bob Rode, aquaculture extension specialist, shares resources to aid with the confusion as to whether seafood is healthy or harmful. USDA encourages the public to consume approximately 2 meals per week of seafood as part of a healthy diet. Is that safe?

Purdue University research shows that standard cleaning procedures in retail delis may not eradicate Listeria monocytogenes bacteria, which can cause a potentially fatal disease in people with vulnerable immune systems.

The Food Protection Program of the Indiana State Department of Health is all about helping produce growers and packers keep food safe for consumers. Purdue Extension expertise has played a large role in the program.

It is the policy of the Purdue University Cooperative Extension Service that all persons have equal opportunity and access to its educational programs, services, activities, and facilities without regard to race, religion, color, sex, age, national origin or ancestry, marital status, parental status, sexual orientation, disability or status as a veteran.
Purdue University is an Affirmative Action institution. This material may be available in alternative formats.